Lemon Pickle

                                     

Lemon Pickle

Ingredients:
10 Lemons
1 cup Red Chilli powder (Byadgi Chilli)
1 cup Rock Salt powdered
2 spoon Methi seeds
1/2 spoon Turmeric powder
1 spoon Mustard seeds
1 spoon Sugar

Method:
Cut lemon into small pieces.
Add rock salt to the lemon and store in glass jar for 2 to 3 days.
After 3 days, make a fine powder of Mustard seeds and methi seeds.
Add red chilli powder, turmeric powder, ground powder and sugar to the soaked lemons and mix well.
Let it ferment for one month in a glass jar.
After one month, lemon pickle is ready to serve with rice. 

Note:
You can heat 2 spoons oil and add asofoetida and pour to the pickle.
You can store this pickle for 6 months.
For best results, ferment the pickle for 3 months.
Glass jar should be dry and clean.